Cumin Pan-Seared Scallops

It was a Saturday night, and I had a couple of people joining me for dinner. I looked at the time and realized I was cutting it real close to the time they were to arrive. (Sounds like the start of a story right? ;D)

I wanted to be adventurous and make a scallop dish that wasn’t going to take too long and not be very difficult. Scallops, when bought fresh from the supermarket or deli, do not take very long to cook. If you are baking them, about 10 minutes. If pan-seared, then maybe about 2-3 per side.

Cumin Pan-Seared Scallops

Servings: 4-6 servings

Total Time: 10 minutes

Ingredients:

1-2 Lbs Scallops

4 Tbsp. Extra-Virgin Olive Oil

1 Tbsp. Lemon Juice (fresh)

1 Tbsp. Ginger (minced)

1 Tbsp. Cumin Powder

1/2 tsp. Garlic Powder

pinch of salt

Directions:

Preheat Oven to 400 degrees.

In a medium sized bowl, toss scallops, ginger, cumin, garlic powder, oil, lemon juice, and salt together until each scallop has a coating.

Heat up a skillet, and toss the scallops around until they are brown and opaque on the inside (about 3 minutes each side).